Wash the baby potatoes thoroughly to remove dirt and debris

Pat them dry completely using a clean kitchen towel

Cut larger potatoes into halves or quarters to ensure even cooking

Place all the potatoes into a large mixing bowl

Add olive oil, smoked paprika, garlic powder, salt, and black pepper

Toss everything well until all potatoes are evenly coated

Add butter pieces if using and mix lightly

Tear off a large sheet of aluminum foil and place it on a flat surface

Transfer the seasoned potatoes onto the center of the foil

Spread them into a single layer for even cooking

Fold the foil over the potatoes and seal all edges tightly to form a packet

Make sure the packet is fully sealed to trap steam inside

Preheat your grill to medium-high heat (around 375–400°F / 190–200°C)

Place the foil packet directly on the grill grates

Close the grill lid and cook for 20–30 minutes

Halfway through cooking, gently shake or flip the packet for even cooking

Check doneness by carefully opening a corner and piercing a potato with a fork

Potatoes should be tender and easy to pierce when done

If needed, cook for an additional 5–10 minutes

Carefully open the foil (watch for steam)

Sprinkle fresh parsley and chili flakes on top before serving

Serve hot directly from the foil or transfer to a serving dish